When I think about Shrimp Crab Lasagna, I’m instantly transported back to those warm, laughter-filled Sundays at Mama Lou’s kitchen. It was there, amidst the aroma of bubbling béchamel and toasted garlic, that my sister Ouma and I learned the art of layering flavors and memories. This dish isn’t just a recipe; it’s a love letter to the sea and to family traditions that bring us together over the dinner table. Every forkful tells a story, blending succulent shrimp and sweet crab with creamy cheese and tender pasta that Mama Lou would nod approvingly at. Today, I want to share this heartfelt dish with you—one that’s become a cherished classic in my own kitchen.
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Why You’ll Love This Shrimp Crab Lasagna
Shrimp Crab Lasagna is a comforting, luxurious twist on a classic favorite that brings the ocean’s bounty right to your plate. What makes this recipe special isn’t just the rich blend of seafood but the way it holds a piece of my family’s history. Mama Lou always believed food should comfort the soul and connect us to our roots. This lasagna does exactly that—it’s creamy, savory, and layered with tender shrimp and crab meat that melt into every bite.
From my experience cooking alongside Ouma, I learned that the secret lies in layering textures and flavors—soft pasta sheets, creamy ricotta, a touch of fresh herbs, and the sweetness of the seafood. It’s a dish that feels extravagant but is surprisingly approachable for home cooks. Whether you’re making it for a family gathering or a quiet night in, this Shrimp Crab Lasagna brings warmth, nostalgia, and a touch of elegance to your table.
Ingredients You’ll Need for This Shrimp Crab Lasagna
- 12 lasagna noodles, cooked al dente
- 1 pound large shrimp, peeled and deveined
- 1/2 pound lump crab meat, picked over for shells
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (optional, for that coastal touch)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- Fresh lemon zest from 1 lemon
Substitution suggestion: If you can’t find lump crab meat, canned crab can work in a pinch—just be sure to drain it well. For a lighter version, substitute part of the whole milk with half-and-half or use part-skim ricotta.
Nutrition Facts
- Calories: Approximately 450 per serving (serves 6)
- Protein: 35g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 6g
- Sodium: 580mg
These nutrition values reflect a generous portion size, perfect for a satisfying meal that balances indulgence with wholesome ingredients. I always remind my readers that food should nourish both body and spirit—and this recipe does just that, especially when shared with loved ones.
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Decadent Shrimp Crab Lasagna Recipe That Will Steal the Show
Learn how to make delicious Shrimp Crab Lasagna. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 12 lasagna noodles, cooked al dente
- 1 pound large shrimp, peeled and deveined
- 1/2 pound lump crab meat, picked over for shells
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (optional, for that coastal touch)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- Fresh lemon zest from 1 lemon
Substitution suggestion: If you can’t find lump crab meat, canned crab can work in a pinch—just be sure to drain it well. For a lighter version, substitute part of the whole milk with half-and-half or use part-skim ricotta.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the lasagna noodles in salted boiling water until al dente, about 8 minutes. Drain and lay them flat on a sheet of parchment or a clean kitchen towel to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, sprinkle with Old Bay seasoning, salt, and pepper, and cook until they turn pink and opaque, about 3-4 minutes. Remove from heat and chop roughly into bite-sized pieces. Set aside.
- In a separate bowl, gently fold the crab meat into the cooked shrimp, being careful not to break up the lumps too much. Add the lemon zest and chopped parsley to brighten the flavors.
- To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and starts to smell nutty.
- Slowly whisk in the warm milk, continuing to stir so the sauce thickens evenly. This should take about 5-7 minutes. Season with salt, pepper, and crushed red pepper flakes if using.
- Remove the béchamel from heat and stir in half of the Parmesan cheese until melted and smooth.
- In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper.
- Now to assemble: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Lay 3 lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles, followed by one-third of the shrimp-crab mixture. Top with a layer of béchamel and sprinkle with mozzarella.
- Repeat layers twice more, finishing with noodles topped with béchamel, mozzarella, and the remaining Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before serving. This helps it set and makes slicing easier.
When I first made this with Ouma, she reminded me to never rush the resting step—it’s where the magic happens. It’s also the perfect time to set the table and gather your loved ones close.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Shrimp Crab Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the lasagna noodles in salted boiling water until al dente, about 8 minutes. Drain and lay them flat on a sheet of parchment or a clean kitchen towel to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, sprinkle with Old Bay seasoning, salt, and pepper, and cook until they turn pink and opaque, about 3-4 minutes. Remove from heat and chop roughly into bite-sized pieces. Set aside.
- In a separate bowl, gently fold the crab meat into the cooked shrimp, being careful not to break up the lumps too much. Add the lemon zest and chopped parsley to brighten the flavors.
- To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and starts to smell nutty.
- Slowly whisk in the warm milk, continuing to stir so the sauce thickens evenly. This should take about 5-7 minutes. Season with salt, pepper, and crushed red pepper flakes if using.
- Remove the béchamel from heat and stir in half of the Parmesan cheese until melted and smooth.
- In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper.
- Now to assemble: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Lay 3 lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles, followed by one-third of the shrimp-crab mixture. Top with a layer of béchamel and sprinkle with mozzarella.
- Repeat layers twice more, finishing with noodles topped with béchamel, mozzarella, and the remaining Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before serving. This helps it set and makes slicing easier.
When I first made this with Ouma, she reminded me to never rush the resting step—it’s where the magic happens. It’s also the perfect time to set the table and gather your loved ones close. Learn more: Irresistible Pasta Recipe Marry Me That Will Win Hearts
Tips for Making the Best Shrimp Crab Lasagna
- Use fresh seafood whenever possible. The sweetness of fresh shrimp and crab really elevates the dish.
- Don’t skip the lemon zest—it adds a bright note that cuts through the richness beautifully.
- Be gentle when folding in the crab meat to preserve those lovely lumps.
- Cook the béchamel slowly and whisk continuously to avoid lumps and ensure a silky texture.
- Layer evenly and don’t overload the noodles to prevent a soggy lasagna.
- Let the lasagna rest after baking for the best texture and easier slicing.
- If you want a little extra depth, add a splash of white wine to the béchamel while it’s cooking.
Mama Lou always said, “Patience in the kitchen is love in the making.” I carry that with me every time I prepare this recipe, hoping it brings the same warmth to your table.
Serving Suggestions and Pairings
This Shrimp Crab Lasagna pairs wonderfully with a crisp green salad, lightly dressed with lemon vinaigrette to complement the seafood flavors. I love serving it alongside roasted asparagus or sautéed baby spinach with garlic. For wine, a chilled glass of Sauvignon Blanc or a buttery Chardonnay works beautifully, balancing the creamy textures and delicate seafood notes.
One memorable evening, Ouma and I served this lasagna at a family dinner, paired with her homemade garlic bread. The crusty bread was perfect for soaking up the béchamel sauce, and the simple salad brought a refreshing contrast. It was a meal filled with stories, laughter, and that comforting feeling only good food can bring.
Storage and Reheating Tips
After enjoying your Shrimp Crab Lasagna, you’ll be happy to know it keeps well for leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. When reheating, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for about 20 minutes, or until heated through.
If you’re in a hurry, you can microwave individual portions, but I recommend adding a splash of milk on top and covering loosely to keep it from drying out. Remember, this lasagna tastes best when gently reheated to preserve its creamy texture.
When I first packed this dish for a picnic with Mama Lou, she reminded me to keep it cool and fresh—it’s a dish worth savoring slowly, no matter where you are.
Frequently Asked Questions
What are the main ingredients for Shrimp Crab Lasagna?
The main ingredients for Shrimp Crab Lasagna include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Shrimp Crab Lasagna?
The total time to make Shrimp Crab Lasagna includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Shrimp Crab Lasagna ahead of time?
Yes, Shrimp Crab Lasagna can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Shrimp Crab Lasagna?
Shrimp Crab Lasagna pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Shrimp Crab Lasagna suitable for special diets?
Depending on the ingredients used, Shrimp Crab Lasagna may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making Shrimp Crab Lasagna is more than just cooking; it’s a way to honor the lessons Mama Lou passed down and the joyful moments shared with my sister Ouma. This dish embodies the essence of family, tradition, and the simple pleasure of good food made with love. I hope it brings the same warmth and connection to your kitchen and table as it has to mine.
Whether you’re new to seafood lasagnas or a seasoned home cook, I encourage you to take your time, savor each step, and make this recipe your own. After all, the best dishes are those filled with stories and shared with the people who matter most.
